Sheet Pan Baked Tofu & Veggies

Step 1

Pre-heat the oven to 400 degrees F. Lightly coat a large baking tray with cooking spray.

Step 2

Prepare your tofu by wiping away any excess moisture on the outside. Wrap the tofu in a towel or several paper towels and place it on a plate. Top the tofu with something heavy (a cast iron skillet works great) and then let it sit for 15-30 minutes to release as much moisture as possible.

Step 3

While the tofu is being pressed, put the carrot sticks on the baking tray and toss with 1 tablespoon of the sesame oil and a sprinkle of salt. Bake for 5 minutes.

Step 4

Meanwhile, unwrap the tofu and cut it into 3 even sheets (you want it to have the same dimensions but thinner). Cut those thinner pieces into triangles (see photo above). Toss the tofu in 1 tablespoon of sesame oil and the cornstarch.

Step 5

Push the carrots to one side and line the tofu pieces up on the other side. Bake for 15 minutes.

Step 6

Whisk together the soy sauce, garlic, ginger, honey, and the remaining teaspoon of sesame oil.

Step 7

Take the baking tray out of the oven and toss the green beans in with the carrots. Flip the tofu over and pour the sauce on top reserving 1-2 tablespoons. I found that about 1/2 teaspoon per tofu triangle is perfect. Pour the remaining 1-2 tablespoons of sauce over the veggies and toss to coat. Bake for 10 additional minutes.

Step 8

Serve with cilantro and sesame seeds and ENJOY!